SU Qing, LI Qian, CHEN Hao, ZHANG Wen-zhong, LI Ning, JIA Xu-dong, ZHOU Zhi-qin. Anti-oxidative and pro-oxidative character study of lutein[J]. Science and Technology of Food Industry, 2014, (09): 68-71. DOI: 10.13386/j.issn1002-0306.2014.09.005
Citation: SU Qing, LI Qian, CHEN Hao, ZHANG Wen-zhong, LI Ning, JIA Xu-dong, ZHOU Zhi-qin. Anti-oxidative and pro-oxidative character study of lutein[J]. Science and Technology of Food Industry, 2014, (09): 68-71. DOI: 10.13386/j.issn1002-0306.2014.09.005

Anti-oxidative and pro-oxidative character study of lutein

  • In the study, lutein was used as the test material, chemical methods including Oxygen Radical Absorbance Capacity ( ORAC) , Trolox Equivalent Anti- oxidant Capacity assay ( TEAC) , Folin- Ciocalteu Reaction ( FCR) , 1, 1-Diphenyl-2-picrylhydrazylradical2, 2-Diphenyl-1- ( 2, 4, 6-trinitrophenyl) hydrazyl ( DPPH) were used to evaluate the anti- oxidative character of lutein, and at the same time, the method of evaluating biological macromolecular injury- acellular comet assay was applied in this study.Different concentrations of lutein was demonstrated to have anti-oxidation and pro- oxidation in the ORAC and DPPH; lutein was proved to have antioxidation in TEAC; lutein was indicated to contain less phenolics, and the phenolics was not the main factor of anti-oxidant effect in FCR; high concentration of lutein had damage to DNA in the acellular comet assay.Therefore, lutein showed double effect of anti-oxidant and pro-oxidant in different concentration.
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